Silky, creamy and ridiculously yummy! This delicious tarta de ricota is perfect for anyone who loves cheese as much as me!
As many other Argentine’s recipes, tarta de ricota reflects our strong Italian inheritance and through the many years has become an Argentine staple pie itself which you can find in most bakeries.
Tarta de ricota is not quite the same as the ricotta cake recipes you find in the UK as the ricotta is used as a filling between the dough rather than as part of the dough itself.
If you are craving a creamy and indulgent dessert yet super easy, I cannot recommend this recipe enough!
What will I need to make this amazing tarta de ricota?
- Plain flour: good old plain flour is perfect. Although you will be adding some baking powder, I would recommend not trying to substitute with self raising flour as you will add quite a small amount of baking powder and you don’t want the pie to rise too much!
- Butter: This dough is extremely buttery! Make sure that the butter is at soft and at room temperature before you begin baking!
- Eggs: You will certainly need eggs and quite a lot of them. I used large eggs so if you are using smaller eggs you may need to add an extra egg if needed.
- Ricotta: This is kind of a given ingredient! Do buy full fat ricotta and not lower fat!
- Sugar: I use caster sugar when baking. You will need sugar for both the ricotta filling and the pie dough.
- Vanilla extract: This is very common in Argentine baking and gives a gentle taste to the pie.
- Orange and lemon zest: The zest of 1/4 or 1/2 an orange and lemon gives this pie a lovely citrusy flavour. You can add more or less orange and lemon zest depending on your taste!
- Honey: You need 2 tsp of honey to make the dough
- Baking powder: As mentioned earlier, you will certainly need some baking powder however not a lot as you certainly don’t want the pie to rise.
I used a 25cm in diameter pie tin with a loose base which makes it perfect to dismount after baking!
There was quite a bit of dough left over – perfect for a smaller jam pie!
To make the pie dough:
- 500g plain flour
- 2 tsp baking powder
- pinch of salt
- 250g soft unsalted butter
- 2 tsp honey
- 180g caster sugar
- 2 large eggs
- 1 egg yolk
- 1/4 orange zest
- 1 tsp vanilla extract
To make the ricotta filling:
- 750g ricotta
- 75g caster sugar
- 2 large eggs
- 1/4 lemon zest
- 1 tsp vanilla extract
- icing sugar
To make the dough:
- In a clean bowl, add the soft butter (the softer the better but not liquid), sugar and honey. Use an electric whisk to mix these three ingredients until a soft yellow mixture has formed.
- Add the eggs and the yolk, mix well and then add the vanilla extract and orange zest.
- In a separate bowl, mix the flour, baking powder and salt. Sift the dry ingredients into the wet ingredients.
- Use a spatula to start mixing the dry ingredients in until you form a soft dough.
- Tip the dough with any remaining flour onto a slightly floured surface and join the pieces together until it all forms into a dough.
- Cover the dough in cling film and allow it to rest in the fridge for at least 45 minutes.
To make the filling:
- In a clean bowl, whisk the ricotta, eggs, sugar and zest of lemon well until a lovely creamy mixture is formed.
To assemble and bake the tarta de ricota:
- Once the dough has rested for one hour, remove from the fridge and cut into two parts. One larger than the other.
- Start preheating the oven to 180 degree Celsius.
- Grease your pie dish with butter (or vegetable oil) and cover completely in flour.
- In a well floured surface, roll the larger part until it is 3mm thick. Do continue to flour the surface as you may find that the dough sticks to the surface too much if you do not flour the surface well
- Transfer the rolled dough to the pie dish and cover the base and sides of the dish. Use your fingers press the dough gently into the sides of the pie dish. Once the pie dish is completely covered, cut any remaining dough by pressing the top of the pie with the rolling pin. Do not worry if the dough breaks a bit when making the base as you can patch it up and you will not be able to see this in the final product!
- Add all your ricotta filling to the pie ensuring it is evenly distributed.
- Roll the second part in a well floured surface until it is 3mm thick. Transfer the dough and cover the pie.
- Ensure that you press to join the pie lid with the base so that it does not open when baking. Cut any excess dough using the rolling pin.
- With a fork, make holes to the whole surface of the pie lid.
- You can egg wash, however if you are going to cover with icing sugar once baked, it is not needed.
- Bake the tarta in the oven at 180 degree Celsius for 40 minutes
- Remove from the oven once golden. Let it cool and then dismount from the pie dish.
- Cover generously with lots of icing sugar
- Make a cup of tea and ENJOY! 🙂
I cannot wait to see your amazing tartas de ricota. I cannot begin to explain how delicious yet simple this tarta it is to make!
Buen provecho! 🙂